pickled okra canning recipe

Written ByJenny Smyth Posted on
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The Best pickled okra canning recipe

I’ve been making pickled okra for years, and it’s a staple in our household. It’s a Southern classic, and I’m not just saying that because I live in the South.

My kids love helping me make it, and they always ask for seconds (or thirds). The process is simple: you just need to prep the okra, mix it with some spices and vinegar, and then can it.

It’s a great way to preserve okra for the winter months, and it’s perfect for snacking or as a side dish. I like to serve it at family gatherings and potlucks.

The best part is that it’s incredibly easy to make in bulk, so you can can a whole batch at once and enjoy it throughout the year. Plus, it’s packed with nutrients and has anti-inflammatory properties, making it a healthy addition to your meals.

I’ve tried many different recipes over the years, but this one is my favorite because of its simplicity and flavor. It’s also great for using up fresh okra from the garden or farmers’ market.

Pickled Okra Canning Recipe

4.7 from 1316 votes

This classic pickled okra canning recipe preserves okra pods in a tangy brine, perfect for snacking or adding to salads. The process involves blanching, packing, and processing in a water bath canner.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4 pint jarsCuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Pickling Brine

3 cups water
3 cups white vinegar
2 tbsp pickling salt
1 tbsp granulated sugar
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
2 cloves garlic, peeled and crushed

For the Okra

2 lbs fresh okra pods
1 tsp salt

👨‍🍳Directions

1Wash okra pods thoroughly and trim the stems.
2Cut okra into 1-inch pieces.
3Sprinkle with salt and let sit for 10 minutes.
4Rinse and drain.
5Blanch okra in boiling water for 2 minutes.
6Remove from heat and drain.
7While okra is blanching, prepare the pickling brine.
8In a large pot, combine water, vinegar, pickling salt, and sugar.
9Bring to a boil over medium-high heat.
10Stir until salt and sugar are dissolved.
11Add peppercorns, coriander seeds, mustard seeds, and garlic.
12Reduce heat to low and simmer for 5 minutes.
13Pack the okra pieces tightly into clean, hot pint jars, leaving 1/2 inch headspace.
14Pour the hot brine over the okra, ensuring all pieces are covered and leaving 1/2 inch headspace.
15Remove air bubbles by gently tapping the jar or using a non-metallic spatula.
16Wipe the rims of the jars with a clean, damp cloth to remove any residue.
17Center the lids on the jars and screw on the rings until fingertip-tight.
18Do not overtighten.
19Place the jars in a water bath canner.
20Ensure the jars are covered by at least 1 inch of water.
21Bring the water to a full rolling boil over high heat.
22Process the jars for 10 minutes.
23Start the timer when the water reaches a full boil.
24After processing, turn off the heat and let the jars sit in the canner for 5 minutes.
25Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface.
26Allow the jars to cool undisturbed for 12-24 hours.
27You should hear the lids pop as they seal.
28After cooling, check the seals by pressing the center of each lid.
29If the lid does not flex, the jar is sealed.
30Remove the rings and store the jars in a cool, dark place for up to 1 year.

🔧Equipment

Large pot
Canning jars with lids and rings
Water bath canner
Jar lifter
Ladle
Canning funnel
Bowls

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1500mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 1g

📝Notes

Tips: Ensure all equipment is sterile before use. Adjust the spices in the brine to your taste preferences. Always follow safe canning practices to prevent spoilage.

This pickled okra canning recipe is a great way to preserve fresh okra and enjoy its natural flavors year-round. It is a versatile and delicious food that can be enjoyed in many ways. Pickled okra is a great addition to any family gathering, potluck, or cheese board. It pairs well with sandwiches, salads, and other dishes, making it a perfect snack or side dish.

I always make sure to have a jar or two on hand for unexpected guests or impromptu gatherings. This recipe is always a good idea for any occasion, whether it is a family gathering or a casual snack. My family loves it, and I know yours will too. It is a great way to teach kids about the importance of preserving food and appreciating the natural flavors of fresh produce.

Plus, it is a fun activity that the whole family can enjoy. The process of pickling okra is not only rewarding but also a great way to connect with your family and friends. The crunch and tangy flavor of pickled okra make it a versatile snack or side dish that can be enjoyed in many ways. The longer it sits, the more flavorful it becomes.

This recipe is always a good idea for any occasion, whether it is a family gathering or a casual snack. My family loves it, and I know yours will too.

❓ Frequently Asked Questions About Pickled Okra Canning

Q: What type of okra is best for pickling?

I prefer to use lady finger or Clemson spineless okra for this recipe because they have a slightly firmer texture that holds up well to pickling.

Q: Can I use frozen okra instead of fresh?

While you can use frozen okra in a pinch, I highly recommend using fresh okra whenever possible.

Q: How long does pickled okra last in the pantry?

Pickled okra typically lasts for several months when stored properly in an airtight container in the pantry.

Q: Can I can pickled okra using a water bath canner?

No, this recipe requires a pressure canner due to the acidity level of the vinegar.

Q: Is it safe to eat pickled okra during pregnancy?

The acidity level of the vinegar should be sufficient to kill off any bacteria present on the okra; however, as with any food during pregnancy, it’s always best to consult your healthcare provider before consuming new foods.

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